Episode 5: Chef Richard's Chocolate Fudge Cake Everyday Health MenuNewslettersSearch Recipe Rehab Chef Richard' s Chocolate Fudge Cake Medically ReviewedThis rich, gluten-free chocolate cake uses no refined sugar. It's so decadent you'll never believe it is healthy. My wife — the chocolate cake expert — thought it was out of this world!Serves 12 Prep Time: 15 minsCook time: 35 mins Ingredients: Cake:1 medium ripe avocado1.5 medium very ripe bananas (important)1/4 cup, plus 2 tablespoons honey 1 tablespoon maple syrup1/4 cup coconut oil, melted1 teaspoon vanilla extract1 cup unsweetened vanilla almond milk1 tablespoon white vinegar1/2 cup unsweetened cocoa powder1/2 cup gluten-free oat flour 1/2 cup gluten-free bread flour (Anson Mills) 2 tablespoon coconut flour (Anson Mills)1/4 teaspoon sea salt2 teaspoons baking powder2 teaspoons baking soda Icing: 1 medium ripe avocado1/3 cup water (can add little more if needed)3 tablespoons light agave nectar2 tablespoons cocoaGarnish:¼ cup shredded unsweetened coconut1 cup fresh raspberries Preheat oven to 350 degrees Fahrenheit. Spray a nonstick 9-inch round cake pan. Set aside. In a medium mixing bowl, mash the ripe avocado and bananas. In a small bowl add the honey, maple syrup, melted coconut oil, and vanilla extract. Mix these ingredients until well incorporated. Once incorporated, mix in the almond milk and the white vinegar. Add this mixture to the avocado and banana mixture. In a large bowl, sift the dry ingredients together. Add the wet ingredients to the dry ingredients. Whisk vigorously to combine. Pour the batter into the cake pan. Place in the preheated oven, and bake for 35 minutes or until a toothpick comes out dry. Once the cake is done, let it cool in the pan for 30 minutes, or up to an hour. While the cake is baking, prepare the icing. Place all the ingredients in a blender and puree until smooth. If your icing is too thick, add a little more water to loosen it up so that it is easily spreadable. When the cake is cooled, place a plate on top of the cake pan and gently flip over to invert the cake. Now, repeat with a second plate so it’s right side up. Spread the icing on the outside of the cake. You can keep the cake out at room temperature or you can place it in the fridge. Garnish the cake with shredded coconut and fresh raspberries. Slice and serve! Nutritional information (per serving): Calories: 230, Fat calories: 90, Total fat: 11g, Sat. fat: 6 g, Cholesterol: 0 mg, Sodium 370 mg, Total carbohydrates: 33 g, Fiber: 5 g, Sugars: 15 g, Protein: 3 g NEWSLETTERS Sign up for our Diet and Nutrition Newsletter SubscribeBy subscribing you agree to the Terms of Use and Privacy Policy. The Latest in Recipe Rehab The Boes Family' s Loaded Beef Quesadilla Gets RehabbedBy July 20, 2015 Keep Your Kids Sugar Intake Under ControlChef Richard gives Evette some tips for incorporating naturally sweet foods into your children’s diet.By July 13, 2015 Chef Vikki' s Healthy Homemade Chicken NuggetsBy April 13, 2015 Chef Vikki' s Homemade Fruit Gummy BearsBy April 13, 2015 Chef Richard' s Homemade Instant Noodle SoupBy April 10, 2015 The Fritz Family' s Chinese Takeout Gets RehabbedBy March 31, 2015 Healthy Chicken WontonsChef Richard demonstrates how to wrap chicken in wonton wrappers instead of biscuit dough to create a lighter dumpling.By February 18, 2015 The Finken Family' s Loaded Meat Pizza Gets RehabbedBy January 26, 2015 The Cortes Family' s Beef Stew Gets Rehabbed This week the chefs battle it out to create a slimmed-down recipe, without losing the comfort food flavor.By February 11, 2014 Chef Richard' s Tikka Masala Turkey Meatballs with Bulgur WheatBy February 6, 2014MORE IN 7 Chili Recipes That Make for an Easy Comforting Dinner 8 Ways to Make Healthier Nachos 9 Frozen Dessert Recipes You Have to Try